Cooking with Paula Deen


Cranberry Apple Pear Cobbler

Makes 10 to 12 servings

1 cup firmly packed light brown sugar
3 tablespoons cornstarch
3 cups fresh or frozen cranberries
3 Braeburn apples, cored and chopped
3 Bartlett pears, cored and chopped
Cinnamon Drop Biscuit Dough (recipe follows)

1. Preheat oven to 400°. Spray a 3½-quart baking dish with cooking spray.

2. In a large bowl, whisk together brown sugar and cornstarch; stir in all fruit until well combined. Spoon mixture into prepared pan.

3. Bake for 30 minutes. Remove from oven, and stir. Spoon Cinnamon Drop Biscuit Dough by heaping tablespoonfuls onto hot fruit mixture. Bake until biscuits are golden brown, 25 to 30 minutes more. Let cool for 30 minutes; serve warm.

Cinnamon Drop Biscuit Dough

Makes about 12 biscuits

2 cups all-purpose flour
½ cup quick-cooking oats (not instant)
½ cup sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup cold unsalted butter, cubed
1 (3-ounce) package cream cheese, softened
1 cup heavy whipping cream

1. In a medium bowl, whisk together flour, oats, sugar, baking powder, cinnamon,

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